Vegan Crab Dip ~
The flavors of the Chesapeake Bay shine in this plant-based version of the seafood classic!
This crowd-pleasing appetizer dip is perfect for parties and can be served hot or at room temperature.
Vegan Maryland Crab Dip
Summertime dining on the East coast is all about flavors of the sea. From Maine all the way down to the Carolinas, you would be hard-pressed to find a restaurant on the water that doesn’t list crab dip on its appetizers menu.
Back in the day (10+ years ago now), I loved crab! While I never really ate a wide variety of seafood to begin with, when I did, it was usually crab cakes. And if crab dip was on the menu, I was getting that too, for sure. When I cut meat from my diet, I figured that was the end of it. But once I learned to adapt recipes by swapping meat and dairy for plant-based ingredients, I realized my family and I can still enjoy all the flavors and textures we know and love without animal-based ingredients.
Hearts of Palm
Hearts of palm are an amazing substitute for crab meat! The texture is spot on and combined with traditional seafood seasonings, such as Old Bay, the result is so much like actual crab that, if you hadn’t mixed it up yourself, you might question whether it’s plant-based or actual seafood.
Ingredients for Vegan Crab Dip
- Non-stick cooking spray
- 8 ounces vegan cream cheese, softened
- 1/2 cup vegan sour cream
- 2 tablespoons vegan mayonnaise
- 1 1/2 tablespoons lemon juice
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 3/4 cup vegan cheddar cheese, shredded and divided
- 14 ounces hearts of palm, drained and roughly chopped
- 2 tablespoons Old Bay seafood seasoning, or to taste
- 1/8 teaspoon cayenne pepper sauce, or to taste
- 1 tablespoon scallions, chopped
How to Make Vegan Crab Dip
STEP ONE: Preheat the oven to 325°F. Spray a 1/2-quart baking dish with non-stick cooking spray.
STEP TWO: In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder, and 1/2 cup cheddar cheese.
STEP THREE: Fold in the hearts of palm. Add Old Bay seasoning and cayenne pepper sauce, adjusting the amount to taste.
STEP FOUR: Transfer to the prepared baking dish. Top with the remaining 1/4 cup cheddar cheese. Bake 30 minutes, or until bubbly and lightly golden brown. Allow the dip to set for 10 minutes, until no longer bubbling, then serve hot.
More Vegan Seafood Recipes You’ll Love!
- Vegan Crab Melts
- Hearts of Palm Lobster-Style Rolls
- King Oyster Mushroom Cioppino
- Hearts of Palm Crab-Style Salad
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Vegan Crab Dip
Ingredients
- Non-stick cooking spray
- 8 ounces vegan cream cheese softened
- 1/2 cup vegan sour cream
- 2 tablespoons vegan mayonnaise
- 1 1/2 tablespoons lemon juice
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 3/4 cup vegan cheddar cheese shredded and divided
- 14 ounces hearts of palm drained and roughly chopped
- 2 tablespoons Old Bay seafood seasoning or to taste
- 1/8 teaspoon cayenne pepper sauce or to taste
- 1 tablespoon scallions chopped
Instructions
- Preheat the oven to 325°F. Spray a 1/2-quart baking dish with non-stick cooking spray.
- In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder, and 1/2 cup cheddar cheese.
- Fold in the hearts of palm. Add Old Bay seasoning and cayenne pepper sauce, adjusting the amount to taste.
- Transfer to the prepared baking dish. Top with the remaining 1/4 cup cheddar cheese. Bake 30 minutes, or until bubbly and lightly golden brown. Allow the dip to set for 10 minutes, until no longer bubbling, then serve hot.
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